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From her kitchen in Webster City, Iowa, Judy Kay Warwick writes, “My mom used to make this every year when I was growing up. Now we take fresh rhubarb to my son in Texas so he can share this recipe with his family.”
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutritional Facts 1 serving (1 each) equals 323 calories, 8 g fat (5 g saturated fat), 22 mg cholesterol, 285 mg sodium, 61 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Rhubarb Mallow Cobbler in Simple & Delicious May/June 2007, p46
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Reviewed on May. 05, 2010 by lucy_lepage@yahoo.ca
When rhubarb is in season I make this all the time. Not to sweet and very easy to make. Company love it too.
Reviewed on May. 14, 2009 by SueKoepp
Very easy dessert to make and recieved many compliments.
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